Quick Pad Thai with Tofu and Sesame Kale

Quick Pad Thai with Tofu and Sesame Kale

One of our special ‘Mood Food’ recipes – packed with lots of brain-boosting nutrients including B Vitamins, Omegas, Amino Acids, Protein, Magnesium and Zinc – to help boost your mood, sharpen your mind and combat stress.

Not too trickyNot too tricky Gluten free Wheat free Quick meal Low fat, low sugar, diabetic friendly
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Preparation time

Cook time

Total time

20-30 minutes

Cuisine

Thai

Meal

  • mains

Servings

2-3

Ingredients

Sauce

  • 3 tbsp peanut butter (or try almond or cashew butter – mmm)
  • ½ tsp chilli sauce (garlic and ginger variety particularly nice)
  • 1 tbsp soya sauce – shoyu or the GF tamari especialy good
  • 4 tbsp hot water
  • 1 tsp agave syrup

Noodles & Veg

  • 150g/5½oz soba or other noodles, egg-free. Use GF noodles eg rice, if appropriate. Or use straight to wok noodles for an even quicker dish, eg Amoy – many of these are vegan, just avoid egg noodles obviously!
  • 1 tbsp vegetable oil
  • 200g/7oz beansprouts
  • 100g/3oz mange tout
  • 1 red pepper, chopped
  • 1 packet Cauldron marinated tofu pieces. For a GF option use plain tofu, cubed and pre-fried then drizzled with a little tamari
  • To serve: red chilli flakes, lime segment and flaked almonds

Sesame Kale

  • 3 handfuls of kale, chopped fine, stalks removed
  • 2 tbsp sesame seeds
  • 1 tsp sesame oil (optional)

Instructions

  1. To make the sauce, place all the ingredients into a small bowl, whisk until smooth, then set aside.
  2. Make the noodles: bring a saucepan of water to the boil and cook the noodles according to the packet instructions. Be careful not to overcook them. If using straight-to-wok noodles, follow the packet instructions.
  3. Meanwhile, heat the vegetable oil in a medium frying pan. Stir-fry the beansprouts, mange tout and pepper on a medium-high heat for around 5 minutes so they are slightly softened but still crunchy. Add a splash of water if they start to catch.
  4. Turn off the heat then stir in the tofu pieces. Set aside.
  5. Steam the kale for a couple of minutes – in the microwave on on the stove – before stirring in the sesame seeds and oil if using. Remove from the heat and cover with a lid to keep warm.
  6. To assemble the Pad Thai, drain off the noodles using a colander then rinse briefly with cold water to stop them sticking together.
  7. Spoon the noodles into the frying pan with the vegetables and tofu. Turn the heat back on and stir in the satay sauce.
  8. Using a pair of tongs, gently lift up the noodles to mix them well with the vegetables and tofu so everything gets nicely coated with the sauce. Do this as the food is warming through.
  9. Serve the Pad Thai with a sprinkle of chilli flakes, a segment of lime and almond slices – and the Sesame Kale on the side.

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